Emma Currie: A trip home to Scotland for birthday dumpling

Emma Currie - Special to the Sun
Emma Currie's Scottish Dumpling, prepared by her mother Pat Currie during a trip home to Scotland, for this week's Morning Sun food article.

So this week I’m a little further away than usual. In fact, for those of you who don’t know, I’m Scottish, and I have ventured back to the land of green, haggis, and whiskey for a family visit and to celebrate my birthday. When I was a child we were lucky enough to have a birthday cake, and my mum was a gifted enough baker to create some pretty spectacular cakes for all of us kids. However, the greater traditional treat in our house was a second dessert treat of a dumpling. Most think of the word ‘dumpling’ with chicken, or with Asian dumplings or with soup; however, this dumpling—originally called a ‘clootie’ dumpling—is a sweet, fruit and spice laden steamed treat that for me is far more satisfying than any frosted cake. To say that I’m excited to have my mum make me (she may even let me help) a birthday dumpling for the first time in 6 years is an understatement. The rich smell of the steamed dessert can fill your house faster than any scented candle, and with the sweet fruit -accompanied with a generous helping of vanilla ice cream, whipped cream with a touch of whiskey, and honey or, even better, vanilla custard - it will take you to such a comfortable place a nap is guaranteed to ensue.

There is a traditional method to making a clootie dumpling. A ‘cloot’ means cloth in Scots; the fruit pudding was floured and steamed inside a cloth, tied in a knot on top holding it in its familiar rounded shape. It is then dried in front of a fire or stove until a thicker skin forms on the outside holding the shape firm. You will cook this one in a bowl, a much easier thing to do and to clean up. Traditionally, money is put into the pudding and baked (you have to sterilize the money first) with the luckiest person finding the largest amount of money, and good fortune, while the unluckiest person may have the fear of breaking a tooth. This is my mother’s recipe, and it is a recipe of tweaking and fine tuning according to your taste. She normally just throws everything in on how she feels, so feel free to be interpretative.

Scottish Dumpling

4 oz breadcrumbs

4 oz of frozen grated butter

4 oz sugar

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4 oz of self raising flour

3/4lb of fruit total, mix however you have on hand accordingly of currants, golden raisins, and regular raisins or sultanas

1 peeled and grated apple

2 tablespoons of maple syrup or golden corn syrup

¼ tsp of ground allspice

¼ tsp of freshly grated nutmeg

½ tsp of cinnamon

½ tsp of ginger

1 egg beaten

splash of milk

Mix everything together in a bowl and mix thoroughly before putting the mixture into a well greased stainless steel, ceramic or even Tupperware bowl. Wrap the top of the pudding with waxed paper, creating a tight seal, and cover with foil. Carefully place the bowl into a pan with a lid, pour water half way up the pot and cover with a lid. Make sure that the water doesn’t evaporate during the steaming process.

Steam for 1 ½ half hours, making sure the water level doesn’t disappear… take out and let it rest for 5-10 minutes, then place a plate on the bowl and invert it so you can turn it out onto the plate. Cut it into wedges and eat warm or cold.

Traditionally Scottish, and very traditional in my house, the dumpling is a great comfort dessert and really so easy you should give it a try. The dumpling my Mum made with me has no money in it. Getting to spend my birthday with my favorite food traditions and my family, I still think I’m the luckiest girl in the world. As always, happy eating. Cheers, Emma.